Name: Grandma’s Rosemary Dinner Rolls
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 1 servings
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 3 cups bread flour; 2 tablespoons sugar; 1 tablespoon minced fresh rosemary, divided; 3/4 teaspoon salt; 2/3 cup warm 2% milk (110° to 115°); 1 large egg, room temperature; 1/4 to 1/3 cup canola oil; EGG WASH:; 1 large egg yolk; 2 tablespoons 2% milk

Homemade Rosemary Dinner Rolls: Tender, fragrant rolls infused with fresh rosemary, served warm as a delightful accompaniment to a hearty dinner.

Ingredients

1 package (1/4 ounce) active dry yeast

1/4 cup warm water (110° to 115°)

3 cups bread flour

2 tablespoons sugar

1 tablespoon minced fresh rosemary, divided

3/4 teaspoon salt

2/3 cup warm 2% milk (110° to 115°)

1 large egg, room temperature

1/4 to 1/3 cup canola oil

EGG WASH:

1 large egg yolk

2 tablespoons 2% milk

Instructions

1 In a small bowl, dissolve yeast in warm water. Place the flour, sugar, 2 teaspoons rosemary and salt in a food processor; pulse until blended. Add the warm milk, egg and yeast mixture; cover and pulse 10 times or until almost blended.

2 While processing, gradually add oil just until dough pulls away from sides and begins to form a ball. Process 2 minutes longer to knead dough (dough will be very soft).

3 Transfer dough to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

4 Punch down dough. Turn out onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 15-in. rope. Starting at 1 end, loosely wrap dough around itself to form a coil. Tuck end under; pinch to seal.

5 Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.

6 For egg wash, in a small bowl, whisk egg yolk and milk; brush over rolls. Sprinkle with remaining 1 teaspoon rosemary. Bake at 350° until golden brown, 18-22 minutes. Remove from pans to wire racks; serve warm.